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Raspberry Rose Tartlets

Delicate tartlets with a buttery crust, filled with rose-infused whipped cream and topped with fresh raspberries, perfect for impressing guests.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 tartlets
Course: Dessert
Cuisine: French
Calories: 280
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup all-purpose flour For the tartlet base
  • 1/4 cup powdered sugar For sweetness in the crust
  • 1/2 cup unsalted butter Softened for easier mixing
  • 1 large egg yolk For binding the crust
  • 2 tablespoons rose water Adds floral flavor to the crust
For the filling
  • 1 cup heavy cream For the whipped filling
  • 1/4 cup granulated sugar To sweeten the cream
  • 1 teaspoon vanilla extract Enhances the flavor of the cream
For garnish
  • Fresh raspberries For topping the tartlets
  • Edible rose petals Optional for garnish

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine flour and powdered sugar.
  3. Cut in butter until the mixture resembles coarse crumbs.
  4. Stir in egg yolk and rose water until a dough forms.
  5. Press the dough into tartlet pans and prick the bottoms with a fork.
  6. Bake for 15 minutes or until golden. Allow to cool.
Filling
  1. In a separate bowl, whip the heavy cream with sugar and vanilla extract until soft peaks form.
  2. Gently fold in rose water into the whipped cream.
Assembly
  1. Fill the cooled tart shells with the rose-infused cream.
  2. Top with fresh raspberries and edible rose petals if desired.

Notes

Chill the butter and cream for a flakier crust and fluffier cream. Store in the fridge for 2-3 days in an airtight container.